KosherEye.com
Adapted from the South Carolina Peach Commission
Ingredients:
4 boneless, skinless chicken breasts
Marinade:
3/4 cup peach preserves
1 tablespoon lime juice
3 tablespoons Dijon mustard
1/4 teaspoon salt
Peach Salsa:
1 cup fresh peaches, peeled and chopped
1 cup fresh peaches, coarsely mashed
1/2 cup red onion, chopped
1 avocado, peeled and chopped
1 tablespoon lime juice (or to taste)
1-2 teaspoons sugar
Salt to taste
Breading:
1 cup finely chopped pecans
2-3 tablespoons dry bread crumbs
1/4 cup parve margarine, melted
Directions:
Combine marinade ingredients in a food processor with the blade attachment; process until smooth.
Place chicken in a shallow dish and pour marinade over each piece. Pierce chicken with a fork. Cover with plastic wrap and refrigerate for several hours or overnight.
Prepare salsa by combining all salsa ingredients in a plastic bowl, cover and refrigerate for several hours or overnight.
Preheat oven to 375 degrees. Combine breading ingredients in a small bowl. Lightly spray another shallow baking dish. Press the breading onto both sides of each piece of chicken and place in the sprayed baking dish.
Bake uncovered for 20
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